I love salad. There, I said it. Ok, maybe I don’t *love* salad, but I love the stuff that goes on the salad that make the salad a lot more yummy. Now that probably makes more sense. Dressing can make or break a salad. I began to understand the magic of a perfectly dressed salad from a good friend of mine. Whenever we’d come to her home for dinner, invariably, there’d be in the center of the table a gorgeous, delectable-looking salad. She was known for her delicious salads. I asked her for her secret. Read the rest of this entry
We are in the midst of a heat wave in Switzerland and I don’t mind one bit. It just prompts me to get outside and find the nearest water source! When the temperatures are high, the kids want something cold to snack on. I try to keep popsicles in the freezer so when the mercury soars, they can have something nutritious to snack on.
This is a really simple recipe. Well, it’s hard to even call it a recipe because it’s just the 100% juice of your choice and a popsicle holder, but it’s a better alternative to the sugar-laden options you’ll find at the store! Read the rest of this entry
When the temperature outside starts to rise, there’s nothing like a tasty, cold treat. I had a friend recently give me a fudgesicle from a recipe she’d just tried out. The recipe she used called for using avocado. I have to say, I was hooked. It had such a creamy consistency and was really yummy! I found a similar recipe online, and tweaked to my own tastes. I’m really pleased with how they turned out. Read the rest of this entry
Chia jam is…well, awesome. It’s easy to make, is ready in minutes, and is really delicious. And, if you’ve followed my blog at all, packed full of nutrition. I believe that food can and should be both good for you AND delicious. Fresh, homemade, real food beats anything you can find in the grocery store. My older daughter didn’t think she liked jam until she had homemade jam. She’s now a fan. In fact, according to journalist and author of “The Dorito Effect“, Mark Schatzker, flavor is intrinsically linked to nutrition: Read the rest of this entry
Cooking rice is something that I do at least once a week. Growing up with a Vietnamese mom afforded me many rice-eating opportunities! It could be my genetics or my diet growing up, but I love rice. I don’t think I could live without it actually. If you have a rice cooker, cooking rice is a cinch. However, it’s one of those single-use appliances that can take up a lot of room in a kitchen.
Cooking rice in an ordinary pot is extremely simple. In fact, you can make perfect rice just about every time in an ordinary pot. You never have to even measure out the rice. It works regardless the amount of rice you put in the pot. I’m about the share an Asian secret that will take all of the mystery out of making rice turn out great each time you cook it. Are you ready? Read the rest of this entry
Making your own nut butter couldn’t be easier. If you have a food processor, you can have your own fresh, homemade peanut butter in no time. I began my nut butter journey not too long ago while on a candida cleanse. I was allowed cashews on the cleanse and began making my own cashew butter. I’ve been making my own nut butter ever since. Not only does homemade nut butter taste terrific, it is often a fraction of the cost. Read the rest of this entry
What on earth is ghee, do you ask? If you are new to natural living, or have not cooked a lot of Indian food then ghee may be unfamiliar to you. Clear, delicious, liquid gold is what I like to call it. But if you are looking for a more appropriate definition, it is more specifically clarified butter. It is used often in Indian cuisine. The butter is cooked until all of the milk solids have been cleared and all that is left is a golden liquid. In addition to cooking, ghee is used in ayurvedic medicine and religious rituals. Read the rest of this entry
I never thought I would see the day that kale would hit the mainstream, but it did. I was back in the US last Christmas and went to a grocery store to pick up some items for Christmas dinner. What did I see in the organic aisle? You guessed it. Kale chips. Right there in the grocery store….mind you, not Whole Foods, but a regular grocery store. Since I don’t live in the US anymore, maybe this is terribly common, but I was so surprised to see it…pleasantly surprised.
I bought the kale chips and started to snack on them immediately. Unfortunately, I was less than enthusiastic about the flavor. It’s a real food and it’s hard to keep real food fresh and delicious. This particular kale was also not de-stemmed. While it’s not completely necessary to de-stem kale, it’s certainly much easier to eat. The stems are really fibrous and chewy. Making kale at home allows you to de-stem your kale, and provides that real ‘chip’ experience when you bite into it. And fresh, of course, is always tastiest. Read the rest of this entry
I love drinking tea. In fact, I have tea nearly every day. We have our tea drawer stocked and enjoy many different types of teas depending on our needs and mood. This is one tea, however, that you can make without heading down the tea aisle. And, it is made with whole foods. It is also incredibly healing and soothing.
This tea has only 3 ingredients, but they are powerful: turmeric, cinnamon, and ginger. They work together to calm and soothe. They are also antioxidant powerhouses. Read the rest of this entry
I was inspired many years ago by a friend of mine who is a fantastic cook. Every time we came to dinner, she would make the most delicious and sumptuous salads. The dressings were always so fresh and tasty. I finally asked what her secret was to such great salads. She revealed that she always made her dressings from scratch.
After learning this, I was determined to begin making my own dressings from scratch. I have not turned back since! The taste is infinitely better and not only is it cost effective, it is much healthier, as well. Read the rest of this entry